Sourdough Pizza

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Sourdough Pizza Dough (Farmhouse Style)

Author: Dawn Donalson

Notes

This simple, rustic sourdough pizza dough makes a flavorful, chewy crust that’s perfect for wood-fired ovens or home baking. We use whey or buttermilk for added richness and tang, and our favorite mineral-rich salt from Redmond’s.
Ingredients:
  • 6 cups all-purpose or bread flour
  • 3 cups water (or whey or buttermilk for extra flavor)
  • 1 tbsp Redmond Real Salt (our go-to — affiliate link)
  • 1 cup active sourdough starter (100% hydration)
Instructions:
  1. In a large bowl, mix flour, liquid, and starter until just combined. Let rest (autolyse) for 30 minutes.
  2. Add the salt and knead or stretch & fold until well incorporated.
  3. Cover and let rise at room temperature for 4–6 hours, folding every 30–45 minutes.
  4. Divide dough into 3–4 balls, cover, and refrigerate overnight (or up to 72 hours).
  5. Remove from fridge 1–2 hours before baking.
  6. Shape, top, and bake at 500°F+ until golden and bubbly.
We love using Redmond Real Salt in all our ferments and baking—it really does make a difference!